Slow cooker rabbit à la Provençale Recipe Gluten-free and dairy-free (casein-free).

ORGANIC INGREDIENTS

• 1 rabbit, around 1,5 kg (3,3 lb) cut into 6 pieces
• 30 ml (2 tbsp) olive oil
• 2 small red onions, finely sliced
• 4 garlic cloves, crushed or minced
• 150 g (1 1/2 cup) celery, cut at a slant
• 15 g (1/2 cup) parsley, minced
• 15 ml (1 tbsp) dried oregano
• 10 ml (2 tsp) dried basil
• 5 ml (1 tsp) dried savory
• 2,5 ml (1/2 tsp) garlic salt
• 2,5 ml (1/2 tsp) onion salt
• 2,5 ml (1/2 tsp) salt
• 0,5 ml (1/8 tsp) pepper
• 260 g (1 cup) tomato sauce*
• 55 g (1/4 cup) white wine
• 35 g (1/4 cup) all-purpose flour La Merveilleuse
• 1 can 156 ml (5 1/2 oz) tomato paste
• 40 ml (3 tbsp) cane sugar
• 170 g (1 1/2 cup) sliced black olives
• 2 bay leaves
• 2 sprigs fresh rosemary

PREPARATION

1. Place the rabbit pieces in the pressure cooker.
2. In a large pan, heat the oil and cook the onion on medium-low for 3 minutes. Add the garlic and celery and cook 5 minutes longer.
3. Add the parsley, oregano, basil, savory, garlic salt, onion salt, salt, and pepper, and cook 2 minutes more, constantly stirring to blend the flavor of the herbs. Set aside.
4. In a large bowl, pour the tomato sauce and wine. Add the flour and whisk vigorously so that there are no lumps.
5. Add the tomato paste, sugar, olives, bay leaves, and the cooked onion mixture from above. Combine well.
6. Pour the sauce over the rabbit and place the thyme on top.
7. Cover and cook on low for 5 hours or until the meat is very tender. The cooking time will vary from one slow cooker to another.
8. Remove the sprigs of rosemary and the bay leaves when the dish is ready.